2 pounds eggplant
1 onion, chopped finely
3 Fresh tomato balls
Tomato paste (3 tea sp)
4 to 6 table sp oil
Chicken/Meat/Fish as desired
salt and pepper to taste
Peel and slice eggplant in chunks. Saute eggplant in a oil until light brown. Add onions, tomato balls, meat, and stir. Add water, salt and pepper and bring to a boil, then add tomato paste.
Cover the pan and turn the heat to low, simmering for 20 to 30 minutes and stir often until the eggplant is tender and the flavors have blended.
Can be served with rice, or your favourite side dish.
